Pumpkin Spice Cupcakes

By lihui

20 Person

90 Minutes

0 Calories

If you are looking for a perfect pumpkin cupcake, look no further. This easy cupcake is full of pumpkin spice and topped with a simple cream cheese frosting. We love it topped with some cinnamon sugar, but more pumpkin spice would also be delicious. Put these on the top of your baking list this fall!

Ingredients

Frosting

Pinch kosher salt
1 tsp. Pure vanilla extract
1/2 tsp. Pumpkin pie spice
3 c. Powdered sugar
4 tbsp. Butter, softened
8 oz. Cream cheese, softened

Cupcakes

15 oz. Pumpkin puree
1 tsp. Pure vanilla extract
4 Large eggs
1/2 c. Granulated sugar
1 c. Packed brown sugar
1/2 c. Butter, softened
1 tsp. Baking powder
1 tsp. Kosher salt
2 tsp. Pumpkin pie spice
2 c. All-purpose flour

Method

01

Preheat oven to 350℉ and line two muffin tins with liners. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda.
02

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat until incorporated. Add dry ingredients and mix until just combined.
03

Fill cupcake liners ¾ full and bake until a toothpick inserted in middle of a cupcake comes out clean, 23 minutes. Let cool completely.
04

Meanwhile, make the frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and pumpkin pie spice and beat until no lumps remain, then add vanilla and a pinch of salt.
05

Transfer to a piping bag fitted with a large round tip and swirl frosting onto cooled cupcakes.

Related Tags

Pumpkin Spice Cupcakes

4.6

( By lihui )

01 Information

Grade easy
Serving 20 servings
Prep Time 15 Mins
Cook Time 75 Mins
Total Time 90 Mins

02 Ingredients

Frosting

Pinch kosher salt

1 tsp. Pure vanilla extract

1/2 tsp. Pumpkin pie spice

3 c. Powdered sugar

4 tbsp. Butter, softened

8 oz. Cream cheese, softened

Cupcakes

15 oz. Pumpkin puree

1 tsp. Pure vanilla extract

4 Large eggs

1/2 c. Granulated sugar

1 c. Packed brown sugar

1/2 c. Butter, softened

1 tsp. Baking powder

1 tsp. Kosher salt

2 tsp. Pumpkin pie spice

2 c. All-purpose flour

03 Method

Step 1

Preheat oven to 350℉ and line two muffin tins with liners. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda.

Step 2

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat until incorporated. Add dry ingredients and mix until just combined.

Step 3

Fill cupcake liners ¾ full and bake until a toothpick inserted in middle of a cupcake comes out clean, 23 minutes. Let cool completely.

Step 4

Meanwhile, make the frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and pumpkin pie spice and beat until no lumps remain, then add vanilla and a pinch of salt.

Step 5

Transfer to a piping bag fitted with a large round tip and swirl frosting onto cooled cupcakes.

04 Author